I’ve been trotting the globe in pursuit of wine, food and travel stories for over 13 years. From the vineyards of New Zealand to the press houses of Champagne, I’ve met a world of fascinating people who have stories to share. In between adventures I review restaurants for The Atlantan and contribute to several global and national outlets including: USA Today, Decanter, Men’s Book and TravelChannel.com. I've also co-authored a travel guide (The Everything Guide to Ireland), edited a city guide for Atlanta (Northstar Media) and worked as a Senior Editor at The Wine Report. I was recently awarded the MAGS Association Magnolia Award for excellence in writing and editing and currently hold a Wine and Spirits Education Trust Intermediate Certificate.

Why It's Time To Stock Up On New Zealand Wines

At a recent release party for the 2012 vintage of Cloudy Bay Sauvignon Blanc I was enjoying the pitch-perfect racy loveliness of the wine, when winemaker Tim Heath shared the news: this year’s harvest yield was down by 25%.

This may not seem like a code-red issue of national security to some, but it is one of personal enjoyment to me. A 25% reduction in yield generally means less tasty Cloudy Bay for the masses, really less New Zealand wine overall as yields were down all over the island this year.

The culprit was an unusually cold growing season. “There was a time during the season when it was hard to believe the fruit was ever going to ripen,” says Cloudy Bay Viticulturist Jim White.

“The upshot,” added Heath, “is better wine. This year’s wines came out with some really punchy flavors. They just put a smile on your face.” He has a good point, climactic challenges often yield astonishing wines. New Zealand wines have traditionally been some of the best values in the wine market. They never disappoint, with their ripe, complete flavors and civilized prices. Let’s just be hopeful that there will be enough for the fans to enjoy.

The 2012 Cloudy Bay has all the lime-scented grapefruit I love, with an added layer of rich, lip-smacking mouth-watering deliciousness. Heath notes that the wee bit of time the wine spends in French oak adds a bit of rich roundness, which nicely tames the bracing acidity. The wine does indeed possess the balance of an Olympic gymnast. When you find it, stock up…then grab some sushi on the way home or pair it with a fresh tuna tartare and count your lucky stars.

Post Your Comment

Post Your Reply

Forbes writers have the ability to call out member comments they find particularly interesting. Called-out comments are highlighted across the Forbes network. You'll be notified if your comment is called out.

Cloudy Bay is a highly regarded example of NZ Sauvignon Blanc and Pinot Noir. That said, you are correct in pointing out how many other varietals are produced in New Zealand, the problem is actually being able to find them in the US and other countries. NZ Cabernet Sauvignon (or Syrah) is just not widely available for the rest of us. I’d love to hear your suggestions on other varietals we can easily find here in the US; the topic merits a story.